Waffles

Ingredients

• Two quarts of milk
• 1 lb. of butter
• fourteen eggs
• two teaspoonfuls of salt
• one cup of yeast
• enough flour to make a batter

Method

1. 1

   Mix all ingredients, adding the beaten eggs last.

2. 2

   Prepare at noon to bake for evening.

3. 3

   This quantity makes sixty square waffles.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 49. The excerpt below is the record exactly as published.

Waffles, Ingleside separately into strips an inch and a half broad, and pile these on a hot dish. If one or two slices are cut through together, the butter will sink from the upper piece to the lower. Buttered toast should be prepared at the last moment, and served very hot. Toast, Dry. — Be careful to have a clear, bright fire. Cut as many slices as may be required from a loaf of bread two days old. These slices should be very thin — not over a quarter of an inch thick. Cut off the crust, and warm the bread on both sides for one minute before toasting it; then put it on the toast- ing-fork, hold it a little distance from the fire, move it about till it is lightly and equally toasted, and when it is done upon one side turn it to do the other. Dry toast should be colored gradually, as its perfection consists in its being crisp and dry without being very dark and brown or in the least burned. It should be made a few minutes only before it is wanted, as it soon becomes heavy. It should never be placed flat on a dish or table, but be put at once in the toast-rack, or, if this is not at hand, two slices should be made to lean one against the other. Toast should never be made with new bread. Toast, Egg. — Place a bowl con- taining 3 ozs. of good butter in boil- ing water, and stir until the butter is quite melted; mix it with four well- beaten eggs, and put them together into a saucepan, keeping it moving round in one direction until the mixt- ure becomes heated ; then pour it quickly into a basin, and back again into the saucepan. Repeat this until it is hot, but on no account must it be boiling. Have ready some slices of buttered toast, lay the mixture of egg thickly over, and serve very hot. Time, about five minutes. Toast, Milk. — Toast the bread a light brown on both sides. Boil a pint of milk; mix together two tea- 41 spoonfuls of flour in a little cold water ; stir this into the boiling milk. Let it boil about one minute ; then add a little salt, and stir into it 2 ozs. of butter. Dip the toast in the milk, place it on a dish, and pour the re- mainder of the milk over it. The toast may be made much richer by increas- ing the quantity of butter. Waffles. — Two quarts of milk, i lb. of butter and a little lard, fourteen eggs, two teaspoonfuls of salt, one cup of yeast, enough flour to make a batter

Cook this with the app: pantry check, scaling, and the assistant.